Turkey Meatballs Stuffed With Quail Eggs

IMG_9164On one of my Hawaiian Airlines flights to Honolulu, we were served a complimentary meal of turkey meatballs over a bed of rice, and it was delicious.  So then I penciled the menu on my “to cook at home” list, with of course, some tweaks.

I previously prepared meatballs stuffed with boiled egg, so I thought this time, I’d make smaller meatballs stuffed with smaller eggs — like quail eggs. To complete the recipe, I thought of complementing the meatballs with a sweet and spicy sauce with some red bell peppers.

The end product was quite appetizing with some garlic fried rice on the side. (You can also serve them over a bed of steamed rice).  I had some leftover meatballs which I then added to next day’s meal of spaghetti with mushroom and tomato sauce.

Talk about hitting two birds with one bullet.

INGREDIENTS Capture

1 lb, ground turkey

8-10 boiled quail eggs, depending on the size of your meatballs

1/2 cup sliced green onions

1/2 cup shredded carrots

2 tbsps soy sauce

Salt and pepper to taste

1 egg, beaten

1 cup, all-purpose flour

1 cup, breadcrumbs

5 cloves, garlic, peeled and crushed

1 cup, cubed red bell pepper

1 cup Thai sweet chili sauce

1 cup water

Olive oil for deep frying

DIRECTIONS

  • In a medium bowl, combine turkey, green onions, carrots, soy sauce, salt and pepper to taste, and mix well, using clean hands.
  • Place about 2 tbsps of the turkey mixture on the palm of your hands and flatten.  Place one quail egg in the center, then wrap the egg with the turkey mixture, forming a ball.  
  • Roll the meatball in flour, dip in the egg and finally roll in the breadcrumbs.  Repeat process for the rest of the turkey mixture and quail eggs.
  •  In medium pan or wok, heat Olive oil over medium heat.  Fry the meatballs in batches until they’re cooked and nicely browned.  Remove from heat, drain excess oil and set aside.
  •  Prepare the sauce by heating a tablespoon of Olive oil in a medium pan. Add garlic and cook until golden brown.
  • Add bell peppers and stir fry for about two minutes.  Add water and bring to a quick boil.  
  • Reduce heat and add sweet chili sauce, stirring constantly for about two to three minutes.
  •  Place meatballs on a serving platter and pour the warm sauce over them.
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